Eggs. Tacos. Avocados. Chips. Mexican food. What do these all have in common? Salsa makes them better! If your new to eating fermented foods (much like I am!!) and need and easy way to incorporate them into your diet, you’re in luck. Just ferment your salsa. It takes about 4 days and is super simple!
****Just remember this is a ferment and you need to be VERY clean. Rinse the jar you will use with boiling water and some vinegar to sanitize first. Oh, and wash your hands!****
Ingredients:
4-5 ripe, organic Roma tomatoes, quartered
1 small yellow or brown onion, quartered
4-5 cloves of garlic, peeled
1 jalapeño, seeded
handful or two of cilantro
2 tsp sea salt
pepper
juice of 1 lemon, (more or less to taste)
Directions:
1. In food processor add the garlic, cilantro, and jalapeño. Pulse until garlic and jalapeño are in very small pieces, about 15-20 seconds. You may need to scrap the sides in between.
2. add the onions and pulse a few times.
3. Add the tomatoes and pulse a few more times, about 10-15 seconds. Be sure not to blend too much, you want your salsa to be a little chunky…salsa smoothies aren’t that tasty.
4. Add the salt, pepper and lemon juice. I like my salsa very lemon-y so I use about 1 large lemon’s worth of juice. Add to your taste.
5. Put salsa into sanitized mason jars. Close the lids tightly and put in a dark warm place for 3-4 days.
6. refrigerate for up to 6 months (depending on your fridge environment!).
Elizabeth Horn 